Creamy Idiazabal Cheese Dip with Roasted Garlic

This creamy Idiazabal cheese dip with roasted garlic is a smoky Spanish tapas favourite. The strong sheep’s milk cheese melts into a rich, flavourful dip that’s perfect for serving with crusty bread or crisp vegetables, making it a warming and indulgent addition to any tapas spread.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Vegetarian

Keyword cheese dip, idiazabal cheese, roasted garlic, Smoky flavour, Spanish tapas

Prep Time 10

Cook Time 35

Servings Servings

Calories 140

Author Spooning & Forking

Ingredients

1 bulb Garlic whole
250 g Idiazabal cheese grated
200 ml Double cream
100 ml Milk full fat
1 tbsp Olive oil
½ tsp Smoked paprika
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Preheat the oven to 180°C. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30–35 minutes until the cloves are soft and golden. Allow to cool slightly, then squeeze the roasted garlic from the skins.
In a saucepan, combine the cream and milk. Warm gently over medium heat, then stir in the roasted garlic and grated Idiazabal. Stir continuously until the cheese has melted and the dip is smooth. Add smoked paprika, season with salt and pepper, and serve warm with bread, crudités, or roasted potatoes.

Notes

Idiazabal can be found in speciality cheese shops and increasingly in supermarkets. If unavailable, a smoked Manchego is the closest substitute. The smoky note is what makes this dip stand apart, so don’t skip it.

Roasting the garlic transforms it from sharp to mellow. It becomes soft, sweet, and spreadable, folding into the dip without overwhelming the cheese. Using both cream and milk keeps the texture lush but pourable.

Nutrition